Wild Thyme- Udon Noodles

Amber and Chef Allison Davis are in the kitchen making vegan Udon Noodles.

The ordinary school you are c1 3 speaker 1: we are back in the kitchen here at wild thyme with chef allison davis.

Everything's always so pretty.

I'm impressed so far.

Allison davis: oh i don't know about that.

Speaker 1: i watch you on tv.

Allison davis: i make a big mess in the kitchen.

Speaker 1: no, to be in here, everything's smells so, so, so good.

Allison davis: i always say i wish they had smell a vision.

Speaker 1: me too.

Allison davis: this isn't right up your alley.

I'm actually all week been making asian dishes and playing on just on asian flavors and sauces which i love.

But this one is vegan.

Not that you're vegan, but you tend to eat more vegetarian- speaker 1: yeah.

Allison davis: ... from what i've learned about you.

So this is a vegan udon noodle dish.

So udon noodles is the main star of this dish which is a japanese noodle.

So we're going to add these into some boiling water and these are just going to cook for about five minutes.

Okay?

Speaker 1: they almost just look like chopsticks to be honest.

Allison davis: they're made with rice.

So yeah, they're a little bit lighter.

We're going to let those cook in some hot water.

And then we're just going to quickly add in just some vegetables here.

Speaker 1: in the saute pan.

Learning things already.

Allison davis: yeah.

I've got some onions and peppers, just easy stir fry stuff.

I've got some shredded carrots and then you know, we're starting to get some spring weather.

Speaker 1: yes, a little sun.

Allison davis: a little bit here and there, little pops.

So it makes me think about farm shares that we can get frei got frdish so i just shredded that, aock farms is out of georgetown certified the spring and summer.

Sotheir d joinincause they do sell out of going to ask you with the stiror somebody doesn't like peppeison davis: yeah, you just makejust t an bit of seasoning and flavors rlic.

I'm going to add a littltalked abou ste, so this called sambal.

It er 1: an much you want to put.

Allison davis: yeah, i'm going to go with you don't hav.

Speaker 1: i wa allison davis: i picked this up at kroger.

It's just orgves.

So it great.

Speaker 1: and no guilt becaun davis: exactly, no.

Iays lookin hacksis: then this is just goingkept the vegetabur noodles already getting there.

Speaker 1: oh, that went fa to go.

I'ven onioe little bean sprouts.

Speaker 1: love bean sproin right at the e.

Speakeison davis: yeah to give iatercress.

Speaker 1: let me asthe stores you see different kinds ofavis: this one is just a orour water.

It's just a difms of the thickness and how it's been prnt taste once it's finisheds soboodles.

Theret kinds.

There's the rithai noodlt this one, yeah, is the udon.

Speaker 1: it doesn't matter what you use for each dish or is there a- allison davis: no, and then like that, i'm just going to take tjust throw them right in.

Speaker 1: all right, so this has been cooking ... this was quick.

Allison davis: yeah.

I mean a couple of minutes.

Really you're just ... you can l those vegetables and keep them nice and crisp while your noodles are cooking.

As soon as your noodles are done, toss thetogether.

And it's just pretty,- speaker 1: it's so pretty.

Allison davis: ... lots of colors.

I'm going to grab us a little fork here.

Speaker 1: smells good.

It took less time to cook this twould t restaurant.

Allison davis: it's, "hey, there you go."

That's an awesome thing right there.

Speaker 1: yeah there you go.

That's a great point.

Just get in there, and again, we didn't even add any like extra added sugar or anything to this.

I think this would be better with chopsticks.

I'm going to have to get those.

We would look authentic.

Speaker 1: hmm.

Allison davis: but you get all the flavors of the vegetables.

You just have that nice little bit of carbs because if you are vegetarian, you want to have that satiated, full feeling.

Speaker 1: this is fantastic.

Even i could make this.

That is .

Allison davis: that's saying something, right?

Speaker 1: yes, so, so good.

Thank you.

Allison davis: all right.

You guys know where to find this recipe at wtvq.com/recipes.

I'm chef allison davis.

Speaker 1: we'll be right back.

Welcome back!

With all of her extra